My new favourite curry

While I was out shopping for some coconut milk last week I made the mistake of looking at its calorie content. Sweet madre de dios! I really should've known better, but it was too late -- the damage was done. (Guess I won't be buying that again anytime soon :-) Anyways, since they were out of "light" coconut milk I decided to try a different product in this dish -- instant coconut cream powder, or "faux-conut". This is mighty good stuff, sibs...

Thai Green Curry with Seafood
Adapted from this recipe

Thai green curry paste
large scallops
jumbo prawns
zucchini, sliced
miniature eggplants, sliced
green-lipped mussels (pre-cooked)
coconut powder
kaffir lime leaves, thinly sliced
fish sauce
palm sugar
cilantro

Heat some oil in a pan (I used grapeseed oil) and stir in the curry paste. Add the scallops, prawns, zucchini, and eggplant to the pan, and cook until the prawns begin to change colour. Combine the coconut powder with some water and add to the pot along with the lime leaves. Let this mixture simmer until the seafood is almost done. Add the mussels and simmer for a few more minutes. Finish with the fish sauce and palm sugar, and season to taste. Serve over rice, topped with some cilantro. So yummy!